The origins of Pastis lie in the 19th century fashion in France for Absinthe, a light green, extremely potent spirit, infused with herbs and spices, chiefly the star anise and wormwood. The recipe was invented in Switzerland and sold to Monsieur Pernod in 1797.
Absinthe quickly became the fashion in Paris and the countryside and was associated with many famous names, particularly artists such as Toulouse Lautrec and other impressionists of the time.
1916
Absinthe was banned and has since remained banned in most Western countries.
1920
Pastis was relaunched as an Anis spirit without the wormwood ingredient creating a successor to Absinthe based on a recipe of star anise, Provençal herbs and imported spices.
1939
Pastis production was stopped during the war.
1949
A small number of producers were licensed to recommence production. Pastis rapidly became established again and has since remained France's number one spirit drink and regarded as a cultural icon.
1990
Distilleries et Domaines de Provence, a company founded in 1898 launches its finest Pastis 'Le Grand Cru Pastis' Henri Bardouin named after the founder of the company.
The Recipe for 'Le Grand Cru Pastis'Henri Bardouin
Pastis Henri Bardouin incorporates 48 natural Provençal herbs and imported spices. The most important of these ingredients include:
FRANCE:
L'Armoise (Mugwort): a close relation of Wormwood, the original constituent of Absinthe. L'armoise is considered an anti-haemmoraging herbal agent, often taken by women during menstruation. Said to assist blood circulation and noted for its magical properties. Contributes to Pastis Henri Bardouin the green tinged natural colour.
Le Centaurée: a tonic herb which works well with l'armoise to give to Pastis Henri Bardouin its refreshing flavour.
La Sauge (Sage): developing the bouquet of Pastis Henri Bardouin and length of flavour.
CHINA:
L'Anise Etoile (Star Anise): the aniseed flavour exists in a number of plants including anise vert and fennel, however it is the Star Anise grown only in Southern China and North Vietnam that is the key ingredient in the finest Pastis. It is an ancient spice (Latin name: Illicium Verum) with records of alcohol made with star anise used for sacred rites dating to 1500 BC. Star Anise was trading intensively in Europe during the fifteenth century, giving its name to the trade route from China to Alexandria. From Alexandria it was shipped to Marseilles in Provence.
INDIA:
La Cardamome (Cardamon): grown in the forests of Malabar between 500 and 1500 metres altitude, Cardamon is used in the middle east to add aroma to tea and coffee and is considered by the Muslims to be an aphrodisiac. Cardamon is the heart of the aroma of Pastis Henri Bardouin, adding a rich, mellow softness.
Poivre Noir et Blanc (black pepper and white pepper): pepper is the best known spice in Europe although it was originally a rare and expensive import that was often used as a form of payment. Pepper is renowned for its contribution to taste in cooking and is also considered a tonic. In Pastis Henri Bardouin it adds to the length of flavour after tasting.
S.AMERICA:
La Fève de Tonka: a herb grown in the equatorial forest of South America from Paraguay to Brazil. Fève means "broad bean" after its appearance. It is distilled into alcohol and its perfume is used to add aroma to cigarettes. It adds to Pastis Henri Bardouin a strong and exotically smooth flavour of tobacco.
AFRICA:
La Maniguette (Grains of Paradise): a vegetable from West Africa from which comes a spice known to the Greeks and Romans. During the fourteenth century, there was considerable trade in Maniguette via the port of Tripoli to Marseilles. La Maniguette has an aromatic bouquet and strong flavour and is a stimulant with diuretic properties, used in Africa against snakebites. In Pastis Henri Bardouin it compliments perfectly the black and white pepper adding freshness of flavour and a persistent aromatic quality.
SRI LANKA:
La Cannelle (Cinnamon): one of the most ancient spices of India and China, cinnamon contributes to Pastis Henri Bardouin an exotic touch and roundness of flavour while taming the hot aspects of the peppers.
INDONESIA:
La Muscade (Nutmeg): this spice was introduced into Europe later than most others. It was not until the seventeenth century that the Arabs started to trade it with the Mediterranean countries. Nutmeg adds to Pastis Henri Bardouin harmony and balance.
Le Girofle (Clove): a well known spice used in cooking to add a distinctive flavour of its own and known to assist digestion. This floral spice gives Pastis Henri Bardouin further mystery and complexity.
The Infusion, blending & 'assemblage'
To make Pastis Henri Bardouin only the finest natural herbs and spices are used. These are purchased directly from the growers in the surrounding region or from specialist spice importers. The chief ingredient, Star Anise, is purchased in liquid form and each of the forty eight ingredients is individually infused in 96% alcohol to extract the aroma and flavour gradually over a period of three months. The second stage is the blend and the assemblage which takes a further month. The spirit is then reduced, ready for bottling to an alcohol content of 45%.
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